Headed up by acclaimed chef Ross Shonhan, Netsu at the Mandarin Oriental hotel in Dubai specialises in the traditional Japanese cooking technique called warayaki (straw fire cooking). Elegant interiors set the scene for grilled dishes, sushi and sashimi and other Japanese dishes. There is a wine list to match, along with a dedicated sake sommelier, well-placed to recommend premium sake.
Wagyu and sushi enthusiasts can delight here, as these are the prime focuses in the kitchen. Colder intro dishes include yellowtail tiradito, tuna or wagyu beef tataki and hamachi tacos. These will get your tastebuds going before moving to the Nestsu signature wagyu dishes. Try an on-trend wagyu sando, featuring Japanese milk bread and truffle butter, or wagyu and foie gras nigiri with Oscietra caviar. More relaxed sushi dishes are also available, such as classic akami or o-toro nigiri, California rolls and mixed maki.
The grill is without a doubt the main event at Netsu, where the expert chefs turn out delicious delights from the roaring flames. In the seafood department, lobster, octopus and king crab leg are on the menu, each seasoned to suit the type of seafood. Pickles and house kimchi are on hand to soothe the palate if needed. Grilled wagyu is the star of the show, with cuts priced by weight and categorised by origin. Purists should opt for the Japanese A5, boasting a marble score of 9+, available as ribeye or striploin. If the menu sounds like too much choice, why not try the chef's omakase, where the head chef devises a seven-course menu for you and your group?
Netsu's signature cocktails are a must, with options like the Japanese margarita, sho jam fiz (a yuzu and basil gin and tonic) or saketini. Japanese whisky is also on show here, with bottles like Nikka, Ichiro and Hibiki.